Put water, beets, halved potatoes, and half of the tomatoes in a large pot and bring to a boil.

Melt butter in a large pot and add celery, onions, green pepper and garlic. Cook over medium heat until softened, but not browned.

Add remaining tomatoes and half of the cabbage. Cook, stirring often until the cabbage is done and the tomatoes are reduced and thick.

When potatoes in the pot are cooked, remove them and the beets.

Discard the beets; mash the potatoes with the cream.

Add the mashed potatoes to the cooked celery, onion, cabbage misture and stir over low heat.

When you remove the large potatoes, add the carrots, diced potatoes, and the rest of the cabbage. Cook for about 10 minutes, and then add the cauliflower and the beans.

When all the vegetables are tender, mix the two pots together, add more cream to taste and bring to a boil.

Add salt, pepper and dill.